GINGER RICE
Fragrant jasmine rice is made even sweeter by the addition of a little sugar; grated fresh ginger adds heat.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains Rice Recipes
Time 30m
Number Of Ingredients 4
Steps:
- Bring ginger, sugar, salt, and 2 1/2 cups water to a boil in a medium saucepan; boil 2 minutes. Stir in rice; reduce heat to low. Cover; cook until most water is absorbed, 15 to 18 minutes. Remove from heat; let stand, covered, 7 minutes. Fluff rice with a fork before serving.
LEMON GINGER BASMATI RICE
Steps:
- Place the rice in a large pot and rinse under cold running water until the water runs clear. Drain well and add 4 1/2 cups water to the pot. Sprinkle with the salt and add the butter, ginger and lemon zest. Bring to a boil, then reduce heat to a simmer. Cover and cook 15 minutes without removing the lid.
- Remove the lid and fluff the rice with a fork. Cover again and keep warm until ready to serve. For drier rice, leave the lid off after fluffing. Sprinkle with the chopped cilantro before serving.
GINGER EDAMAME RICE
Steps:
- Fill a large pot with water and put over medium-high heat. Add the white whole scallion pieces, the ginger, garlic and a healthy pinch of salt. Bring to a boil, and cook about 5 minutes to infuse the water with the flavors.
- Carefully add the rice to the boiling water, stir, and simmer the rice until cooked through but firm, about 15 minutes. During the last few minutes of cooking, add the edamame to the simmering water.
- Meanwhile, slice the scallion greens and reserve. Drain the rice in a colander; remove the scallions, ginger and garlic, and discard. Transfer to a serving bowl and season with salt and pepper, to taste. Add 3/4 of the scallion greens and stir with a fork to fluff the rice and combine the ingredients.
- Garnish the rice with the remaining scallions and serve immediately.
CHICKEN KATSU WITH GINGER RICE
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Put the flour, eggs and breadcrumbs in 3 separate shallow bowls. Season the chicken with salt and pepper; dredge each cutlet in the flour, dip in the egg, letting the excess drip off, then dredge in the breadcrumbs until evenly coated. Transfer to a plate.
- Heat 1/4 inch of vegetable oil in a large nonstick skillet over medium-high heat. Add the chicken and cook until golden brown and crisp, about 4 minutes. Flip and continue cooking until golden on the other side, about 3 more minutes. Remove the chicken to a rack set on a baking sheet to drain; season with salt.
- Meanwhile, heat 1 1/2 tablespoons vegetable oil in another large nonstick skillet over high heat. Add the garlic and ginger; cook, stirring, until golden, about 30 seconds. Add the bok choy; season with salt and cook, stirring, until the bok choy is wilted, about 1 minute. Add the rice and cook, stirring, until warmed through, about 2 minutes. Stir in the scallions; season with salt. Serve the chicken with the rice and katsu sauce.
Nutrition Facts : Calories 610, Fat 19 grams, SaturatedFat 3 grams, Cholesterol 185 milligrams, Sodium 280 milligrams, Carbohydrate 66 grams, Fiber 3 grams, Protein 42 grams
CHICKEN TERIYAKI WITH GINGER RICE
Steps:
- In a large plastic resealable bag, add the soy sauce, brown sugar, garlic, and grated ginger and mix until the sugar is dissolved. Put the chicken thighs into the bag with the marinade. Seal and refrigerate at least 2 hours or as long as overnight.
- Preheat a grill or grill pan over medium heat.
- Remove the chicken from the marinade and set aside. Put the marinade in a pot over medium heat and reduce by half. Oil the grill grates with canola oil, arrange the chicken on the grill, skin-side down and cook for 8 minutes per side. Brush the chicken liberally with the reduced marinade before turning. (Reserve 1 piece of chicken for the Round 2 Recipe. Chicken Pot Stickers.)
- In a medium pot combine the rice, sliced ginger, salt and 3 1/2 cups of water. Bring to a boil over medium heat, then reduce the heat to low and cover. Let cook until the rice has absorbed all the water and is fluffy, about 15 to 20 minutes.
- While the chicken is cooking, put the scallions on the grill, reserve 1 uncooked scallion for Round 2 Recipe "Chicken Pot Stickers". Cook until wilted, about 2 minutes per side. (Reserve 2 grilled scallions for Round 2 Recipe "Chicken Pot Stickers")
- Transfer the rice to a serving platter, discarding the sliced ginger. Top with the cooked chicken, garnish with grilled scallions and serve.
GINGER RICE
Make and share this Ginger Rice recipe from Food.com.
Provided by Vino Girl
Categories Rice
Time 22m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- In a medium saucepan, melt the butter.
- Add the ginger, rice, stock and salt and bring to a boil.
- Cover and cook over low heat for 12 minutes or until the rice is tender and the water has fully evaporated.
- Fluff the rice and serve.
Nutrition Facts : Calories 231.4, Fat 5.3, SaturatedFat 2.4, Cholesterol 10.3, Sodium 423.4, Carbohydrate 39.4, Fiber 1.7, Sugar 1.9, Protein 6
GINGERED RICE
Steps:
- Rinse the rice to get rid of excess starch. Put it into a heavy bottomed pot with a tight fitting lid. Add the water, ginger, cardamom, and salt and give it a good stir. Bring it to a boil, reduce the heat to a simmer, cover, and cook gently for about 15 minutes. You will see holes poking through the rice and most of the water should be absorbed. Let the rice stand off the heat, covered, for about 5 minutes. Remove the ginger and discard, fluff the rice and serve.
THAI GINGER RICE
This is a traditional northern Thai dish which isn't usually found in restaurants. Wonderful side dish to serve with fish or vegetables, or white meats.
Provided by camillelaure
Categories White Rice
Time 25m
Yield 3 serving(s)
Number Of Ingredients 5
Steps:
- Grate fresh ginger and garlic and place in a saucepan with 3 tablespoons of sunflower oil.
- Let the mixture grill for a minute and add the raw rice.
- Add the chicken stock mixed with water and let the rice cook.
- Make sure to add water if the rice is not cooked enough.
Nutrition Facts : Calories 158.9, Fat 0.3, SaturatedFat 0.1, Sodium 4.3, Carbohydrate 35.1, Fiber 1.3, Sugar 0.2, Protein 3.1
GINGER RICE
Make and share this Ginger Rice recipe from Food.com.
Provided by Circuit7 Z
Categories One Dish Meal
Time 25m
Yield 3 cups or so, 4 serving(s)
Number Of Ingredients 5
Steps:
- Throw it all in a pot, heat to boiling. Cover, turn the heat down, and simmer for about fifteen minutes until the liquid is absorbed and the rice is tender.
- This is very versatile. I threw in some shredded leftover chicken and splashed on some reduced sodium soy sauce. It was a quickie bowl meal so I tossed in some peas as well. Sometimes I put some leftover pork in with half a cup of pineapple, or a bit of leftover teriyaki sauce and meat.
Nutrition Facts : Calories 235.9, Fat 6.3, SaturatedFat 3.9, Cholesterol 15.6, Sodium 841.9, Carbohydrate 39.9, Fiber 0.7, Sugar 0.6, Protein 3.8
GINGER-CILANTRO RICE
Provided by Selma Brown Morrow
Categories Ginger Rice Side Quick & Easy Dinner Low Cholesterol Potluck Green Onion/Scallion Bon Appétit Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Combine rice and ginger rounds in large saucepan. Add broth; sprinkle with salt. Bring to boil, stirring often. Cover; reduce heat to low. Simmer until rice is tender and broth is absorbed, about 18 minutes. Meanwhile, combine chopped cilantro, green onion, and minced ginger in mini processor. Add both oils and 1 teaspoon vinegar. Blend until almost smooth. Season cilantro oil to taste with salt, pepper, and more vinegar, if desired.
- Transfer rice to bowl. Remove ginger rounds. Mix in cilantro oil and serve.
GINGER CHICKEN FRIED RICE
Make and share this Ginger Chicken Fried Rice recipe from Food.com.
Provided by threeovens
Categories One Dish Meal
Time 45m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat a large skillet over medium high heat. Add 1 teaspoon oil and onions, cook until onions begin to brown around the edges, about 7 minutes. Add eggs and cook until set, about 2 minutes; set aside. Add 1 tablespoon oil, add chicken and cook until lightly browned, stirring occasionally, about 5 or 6 minutes; set aside with eggs.
- Add remaining oil to the skillet and cook the ginger, garlic, and red pepper until softened, about 2 minutes. Add rice and peas, cook an additional 2 minutes.
- Stir in eggs, chicken, soy sauce and sesame oil. Cook until heated through, about 3 to 5 minutes. Sprinkle with green onions and serve.
Nutrition Facts : Calories 1011.8, Fat 14.9, SaturatedFat 2.5, Cholesterol 165.6, Sodium 929.3, Carbohydrate 168.6, Fiber 6.7, Sugar 5.1, Protein 44.7
GINGER-CITRUS SHRIMP AND RICE
You're just 20 minutes away from knocking their socks off with this easy, delicious Ginger-Citrus Shrimp and Rice.
Provided by My Food and Family
Categories Home
Time 20m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Melt butter in large skillet on medium heat. Add garlic; cook and stir 30 sec. to 1 min. or just until garlic is slightly softened. Stir in orange juice, onions and ginger. Increase heat to medium-high; cook and stir 3 min. or until liquid is reduced by about half.
- Add shrimp; cook 2 to 3 min. or just until shrimp turn pink, stirring frequently.
- Stir in remaining ingredients; cook 5 min. or until heated through, stirring occasionally.
Nutrition Facts : Calories 330, Fat 6 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 225 mg, Sodium 420 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 29 g
GINGER RICE
Had this dish at the Blue Mesa Grill in Addison, TX...some of the best Southwestern food I have eaten...NOTE: I typed in sushi ginger as one of the ingredients, but Recipezaar keeps changing it to pickled ginger...must be the same thing.
Provided by Terri Juwan
Categories Rice
Time 1h
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Melt butter in medium size sauce pot over medium heat.
- Add ginger, garlic and onions, stir frequently until onions are transparent.
- Add rice, turning frequently until well coated.
- Add coconut milk, water, salt and pepper and bring to boil.
- Reduce heat to low, cover and simmer approximately 20 minutes.
- Remove from heat and let stand 5 - 6 minutes.
- Turn cooked rice into serving bowl, add basil pesto and toss with fork to fluff and distribute flavor.
Nutrition Facts : Calories 183.5, Fat 9.3, SaturatedFat 6.6, Cholesterol 15.2, Sodium 273.5, Carbohydrate 22.7, Fiber 1.2, Sugar 1.6, Protein 2.6
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